This Southern classic is popular for a reason. It’s simultaneously crunchy and soft, tangy and sweet, and serves as the perfect appetizer or side. It’s also a great way to use up excess tomatoes in your garden without having to wait for them to ripen.
Begin by slicing your tomatoes 1/2″ thick. You don’t want them too thin or they won’t hold up to the frying. If they’re too thick, they won’t cook through properly.
Put your flour onto plate or shallow bowl. In a separate bowl, add the cornmeal, breadcrumbs, garlic powder, onion powder, salt, and pepper and mix until combined.
Thoroughly dredge the tomato slices in the flour, then dip them into the eggs, turning them to set the entire slice . Then place the tomato slice onto the breading, burying it in breading and press down so that it really cakes on.
In a large skillet, heat up the oil on medium-high heat. Once the oil is rippling and it sizzles when you drop in a little breading to test, it’s ready for frying. In batches of 4 or 5 slices, add the tomatoes to the pan, leaving a little room between each slice.
Fry for about 4 or 5 minutes on each side, or until golden brown. Remove from the pan and place onto a paper towel to soak up excess oil. Serve warm.
Fried Green Tomatoes
Ingredients
- 4 large green tomatoes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1/2 cup breadcrumbs
- 3/4 cup cornmeal
- 1½ Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 Tbsp onion powder
- 1 qt avocado oil, or other vegetable oil with a high smoke point
Instructions
- Begin by slicing your tomatoes 1/2" thick. You don't want them too thin or they won't hold up to the frying. If they're too thick, they won't cook through properly.
- Put your flour onto plate or shallow bowl. In a separate bowl, add the cornmeal, breadcrumbs, garlic powder, onion powder, salt, and pepper and mix until combined.
- Thoroughly dredge the tomato slices in the flour, then dip them into the eggs, turning them to set the entire slice . Then place the tomato slice onto the breading, burying it in breading and press down so that it really cakes on.
- In a large skillet, heat up the oil on medium-high heat. Once the oil is rippling and it sizzles when you drop in a little breading to test, it's ready for frying. In batches of 4 or 5 slices, add the tomatoes to the pan, leaving a little room between each slice. Fry for about 4 or 5 minutes on each side, or until golden brown. Remove from the pan and place onto a paper towel to soak up excess oil. Serve warm.